Sunday, May 31, 2015

Vanilla Texas-Blondie with Berries

We've all made (or at least have eaten) Texas Sheet Cake, right?
And it is pretty much delicious.
Right?
Well if you have never tried the "vanilla" sheet cake version, then this is a must for you!

I like to call this a "blondie" rather than a sheet cake because...well I like to be difficult like that, I guess!

This is just richer, a bit more dense and makes my mouth water just thinking about it.

If you haven't ever made this sheet cake, er in this case blondie, you do need a sheet pan which is 15x10.

And don't be alarmed when you make the batter over a fire on the stove.

Yep, you read that correctly. This batter is made while bringing the ingredients together via boiling.

Who knew?

Whoever knew and made this recipe originally should receive a medal.

If you do a quick search for "Texas Sheet Cake" the recipes are everywhere!

This is a modified recipe that I received from a friend on a vanilla sheet cake.

When you make just the cake it looks something like this:

Gloriously frosted, dense blondies!

Seriously, you could just cut and serve them straight from the pan.

That's what it is intended for.

However I decided to kick mine up a notch and make them extra-special!

I topped my sliced bars with a berry mix (with no added sugar, just honey!)

I took them to my sister's for a cook-out for her birthday and they were a huge success.

So, even though having them ^^^ that way up above with just yummy frosting is good, adding the berries seriously makes them irresistible!

I mean look at how mouth-watering satisfying they look...

I made the berries up the night before to let the juices mingle and mesh together.

It creates a lot of juice! (in my original recipe post for the berries, here, I added shredded coconut and bananas, which you could totally do or leave out. Since I topping this with them I opted to leave them out. The berries are also wonderful on vanilla ice cream. Sundaes anyone?